Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Diabetic Vegetarian
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Tofu
2 ts Vegetable oil
1/4 c Chicken broth
1/4 ts Ground ginger
1 c Celery -- stack
1 sm Onion -- coarsely chopped
1/4 Sweet red pepper -- slivered
1 1/2 c Fresh bean sprouts -- washed
1 tb Soy sauce -- low-sodium
Fresh ground Pepper
Salt to taste
Freshly ground pepper & salt
Tofu supplies the protein, and tastes similar to
chicken breasts, in this quick-to-prepare colorful
vegetarian main dish.
Drain tofu, cut into 3/4 inch pieces. Place between
layers of paper towel and weight down with a dinner
plate. Let stand 10 minutes to compress and remove
excess water.
Heat oil, 2 tbsp broth and ginger in a frypan. Add
celery, onion and red pepper. Stir cook over medium
heat 3 minutes. Add bean sprouts, continue
stir-cooking 1 min.
Stir in remaining broth, soy sauce and tofu. Cook and
stir gently over medium heat until vegetables are
tender-crisp, and liquid is evaporated. Season to
taste with salt and pepper.
1 3/4 cup serving - 194 calories 13 grams
carbohydrate, 13 grams protein, 10 grams fat 2 protein
choices, 1 fruit & veg. choice, 1 fats & oils choice
Source: Choice Cooking, Canadian Diabetes Assoc. 1986
Shared but not tested by Elizabeth Rodier Nov 93
